Healthy quinoa lentil salad served with an aromatic dressing. I love the diversity of quinoa. It can be served as a main ingredient for a salad or it can be added to salads in smaller amounts as garnish.
25 minutes | serves 4
- 2 cups quinoa
- 1 cup lentils
- 1 small broccoli
- 2 ripe avocados, sliced
- 12 cherry tomatoes, cut into quarters
- 4 eggs
- 1 bunch chopped cilantro
- 1 stock cube
- 4 tbl pine nuts, toasted
- 2 tbl fennel seeds, toasted
- salt and freshly ground black pepper
- 4 tbl lime juice
- 1 clove garlic, minced
- 8 tbl rapeseed oil
Boil water with the stock cube, add the quinoa and lentils and cook for 15-20 minutes.
In a separate pot, boil the eggs.
Boil water with salt in a pot. Cut broccoli into florets, add to the boiling water and cook for 3 minutes.
Mix the oil with the lime juice, garlic and fennel seeds, season with salt and pepper.
In a large bowl, combine the quinoa and lentils with the dressing, broccoli and tomatoes. Season with salt and pepper, sprinkle with coriander. Arrange on plates and serve with eggs and avocado.